Index of Thoughts

Thursday, March 6, 2014

Lobster Rolls in Colorado

One thing that I miss in Colorado is the ocean. Being land locked in Colorado also makes you a little iffy feeling on eating seafood. I adore seafood! And I crave all the yummy delectables that you get to eat when you live on the coast. One of those being lobster rolls. It's a rare thing to find on menus in Colorado. I decided to make them when I saw that lobster was on sale at the grocery store.

Here's how I made them:

I boiled the 2 lobster tails in water until they turned dark red/orange (maybe 5-10 minutes). Mine were frozen so it took upwards to 10 minutes. Then I cracked the shell and pulled out all the meat. I chopped it up and put it in a bowl to cool.

The biggest thing here in Colorado is that we don't have the traditional lobster roll buns so you have to be innovative. I got some unsliced hoagie rolls. I sliced off the tops and bottoms to expose the inside.

Then, I cut a slit in the side but not all the way through.

Next, I buttered each flat side and toasted them on my cast iron cooktop until they were crispy golden brown.

After the lobster had cooled off, I made the lobster salad for the stuffing.

Lobster Rolls

serves 4

1 1/2 cups of chopped lobster meat

1/2 cup mayo

2 t fresh lemon juice

1/2 cup finely chopped celery

1/4 cup chopped green onion

1 t chopped fresh tarragon

dash Tabasco

salt & pepper to taste

hoagie rolls

lettuce

Mix all the lobster stuffing ingredients above and then toast the rolls according to directions above. I stuffed my bun with the lettuce and topped it with my lobster salad.